Indonesian Banana Pancakes

Indonesian Banana Pancakes Veg HT DP Indonesian 30mins plus standing

From Sulawesi

1 teasp Active Dry Yeast
2 tbsp Sugar
1/4 teasp Salt
240ml/8fl.oz. Warm Water
3 Ripe Bananas
150g/+5oz Rice Flour
Vegetable Oil

1. Place the yeast, sugar, salt and water in a large mixing bowl and stir to dissolve.

2. Peel the bananas, place in a shallow dish and to a smooth consistency.

3. Add the mashed banana and flour to the yeast mixture and mix well to form a batter. Set aside to stand 30 minutes.

4. Preheat the oven to low. Brush a frying pan with oil and heat until hot. Pour in about 90ml/3fl.oz. of the batter and cook over a medium heat until just set.

5. Turn the pancake and continue to cook over a medium/low heat until golden and risen.

6. Transfer to the oven to keep warm whilst you cook the remaining pancakes. Serve warm with Golden or Maple Syrup.
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Indonesian Fish Cakes

2 teasp Coriander Seeds
1 teasp Cumin Seeds
2 small dried Chilies
2 teasp Ground Lemon Grass or
1 stalk Lemon Grass, chopped
½ Onion, finely chopped
3 Garlic Cloves, chopped
1 teasp freshly grated Root Ginger
50g/2oz Chopped Unsalted Cashew Nuts or Peanuts
2 tbsp Lime Juice
1 Egg White
400g/14oz firm White Fish, cubed (e.g. Cod, Monkfish)
Vegetable Oil for frying

1. Place the coriander, cumin, chillies, shallots, garlic, cashew nuts, lime juice and fresh or ground lemon grass in a food processor and process until quite until finely chopped. Set aside.

2. Place the fish in a mixing bowl, add the spice mixture, toss to coat well then cover with clingfilm and refrigerate for 1-4 hours.

3. At the end of the marinating time, place the fish and its marinade in a food processor together with the egg white and salt and pulse for a few seconds until the mixture forms a chunky paste.

4. Heat the oil in a large frying pan then drop tablespoonfuls of the mixture into the hot oil flattening each one as it cooks to form little patties. You may have to do this in batches. Fry for 3 minutes on each side then drain on kitchen paper and keep warm whilst you fry the remaining mixture. Serve hot.

* Denotes spices contained in the Cuisine Select Spice/herb Packs if using
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